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Subject: How to cook russet potatoes.
Newsgroups: rec.food.cooking

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From: Quasinerd 
Date: Sat, 05 Jan 2002 23:22:09 GMT
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I have never cooked anything but idahos or red..
I bought some russets.  What is a good way to cook
them?

Thanks!

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From: Kendall F. Stratton III 
Date: Sat, 5 Jan 2002 18:47:03 -0500
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Russets are the perfect potato for Baked Potatoes.   Keep 'em dry... "No
Oil - No Foil" is the way to go (if you like soft skins then wrap it in foil
for a few mintues *after* it's done) -- and I don't even believe in poking
holes in them.   Wash 'em and bake 'em anywhere from 350-400 degrees F for
'bout an hour or so, depending on the size of the potatoes.

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From: Priscilla Ballou 
Date: Sun, 06 Jan 2002 00:18:48 GMT
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K3 wrote:
> Russets are the perfect potato for Baked Potatoes.

They also make wonderfully fluffy mashed potatoes.  Cook and mash some 
peeled cloves of garlic with them, and you've got wonderful garlic 
mashed potatoes!

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From: Damsel in dis Dress 
Date: Sun, 06 Jan 2002 00:21:51 GMT
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K3 said:

>and I don't even believe in poking holes in them.

That's only because you've never had one explode in your oven.


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From: Kendall F. Stratton III 
Date: Sat, 5 Jan 2002 19:34:22 -0500
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Damsel in dis Dress wrote:
> That's only because you've never had one explode in your oven.

Lucky I guess!!!  I hear it's not a pretty sight???   Now... I've always
used an electric oven... any reason a 'tater would explode more often in Gas
ovens than Electic ovens???   I ask this 'cause everyone I know who's had a
'tater explode in their oven has a Gas oven.

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From: Priscilla Ballou 
Date: Sun, 06 Jan 2002 00:51:39 GMT
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K3 wrote:
> I've always
> used an electric oven... any reason a 'tater would explode more often in Gas
> ovens than Electic ovens???   I ask this 'cause everyone I know who's had a
> 'tater explode in their oven has a Gas oven.

I've always had gas ovens, and I've never had one explode.

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From: Damsel in dis Dress 
Date: Sun, 06 Jan 2002 02:21:18 GMT
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K3 said:
>... any reason a 'tater would explode more often in Gas
>ovens than Electic ovens???   I ask this 'cause everyone I know who's 
>had a 'tater explode in their oven has a Gas oven.

My oven's electric.  I say you're pressing your luck!  LOL!

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From: Pat Meadows 
Date: Sun, 06 Jan 2002 14:52:34 GMT
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K3 wrote:
> I've always
>used an electric oven... any reason a 'tater would explode more often in Gas
>ovens than Electic ovens???   I ask this 'cause everyone I know who's had a
>'tater explode in their oven has a Gas oven.

I think it must be coincidence.  I've had them explode in an
electric oven.  Well, not them:  ONE, really.  I didn't
forget after the first one.

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From: hahabogus 
Date: Sun, 06 Jan 2002 15:10:05 GMT
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my oven is electric and spuds blow up just fine in it. They blow up due to 
heatand no place steam to escape; not due to a preference in heating fuels.

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From: Hmmmmmm968[at]aol.com
Date: Tue, 08 Jan 2002 12:52:37 GMT
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K3 wrote:
> I've always
>used an electric oven... any reason a 'tater would explode more often in Gas
>ovens than Electic ovens??? 

Nope, mine was an electric oven.  I actually believe that explosions occur
from a combination of not-poking and something like an air pocket inside
the potato. Not all potatos that I've forgotten to poke have exploded.

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From: stan[at]temple.edu
Date: 8 Jan 2002 18:00:39 GMT
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I can't think of any reason why cooking a potato in an electric oven 
would be any safer than a gas oven if the potato is not pierced first.
Why not pierce potatoes in an oven, regardless of the heating method?
Piercing a potato with a knive takes, what? Two seconds. Better safe
than sorry.

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From: C Brevis 
Date: Sun, 06 Jan 2002 00:35:35 GMT
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Previously, in rfc, Damsel in dis Dress wrote:
> That's only because you've never had one explode in your oven.

Yikes.   I poke holes in my potatoes, but I thought it was so they cooked 
more evenly, not to prevent explosions.  :O

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From: Damsel in dis Dress 
Date: Sun, 06 Jan 2002 02:22:04 GMT
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C Brevis said:
>Yikes.   I poke holes in my potatoes, but I thought it was so they cooked 
>more evenly, not to prevent explosions.  :O

Yup, instant mashed potatoes ... in the skin!  Hehehe!

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From: Kate Connally 
Date: Mon, 07 Jan 2002 13:22:33 -0500
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C Brevis wrote:
> Yikes.   I poke holes in my potatoes, but I thought it was so they cooked
> more evenly, not to prevent explosions.  :O

Well, I've always used a skewer or nail in
my potatoes.  Besides preventing them from
exploding it helps conduct heat to the interior
of the potato so they cook more evenly and
faster.  I tend to bake *very* large russsets
so they still take about an hour at 350F.  Also,
I always butter the skins.  The skins are the
best part!

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From: Ranee Mueller 
Date: Mon, 07 Jan 2002 13:50:33 -0800
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Kate Connally wrote:
> I tend to bake *very* large russsets
> so they still take about an hour at 350F.  Also,
> I always butter the skins.

I do them at 400 F and I oil and salt the skins.  MMMMM.

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From: hahabogus 
Date: Sun, 06 Jan 2002 01:03:05 GMT
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Damsel in dis Dress wrote:
> That's only because you've never had one explode in your oven.

But that only happens when company is coming over and it adds that nice 
"home cooked" smell to the house just before the company arrives. Exploding 
potatoes are a real PIA.

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From: rosie[at]readandpost 
Date: Sun, 06 Jan 2002 16:06:53 GMT
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>-- and I don't even believe in poking
> holes in them.

never again..............EXPLODING POTATO what a mess!

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From: amoorman[at]visi.com (Alan)
Date: Sun, 06 Jan 2002 13:34:01 -0600
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K3 gave this insight:
:Russets are the perfect potato for Baked Potatoes. 
: -- and I don't even believe in poking
:holes in them.  

I remember seeing the inside of my mother's gas oven when an
up-stabbed potato exploded there.  It was a mess to clean up.

The idea is to stab all the way to the center with a fork -- that lets
the steam excape.

Incidentally, I used to NOT stab the ones I did in the microwave until
one blew up in it.  Now I stab them. . .

:-)

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From: Sheryl Rosen 
Date: Mon, 07 Jan 2002 01:46:44 GMT
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Alan wrote:
> The idea is to stab all the way to the center with a fork -- that lets
> the steam excape.

I usually just pierce the skin with my fingernail after washing and 
drying. I've never had one explode yet--Microwave, gas or electric oven.

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From: Hmmmmmm968[at]aol.com
Date: Tue, 08 Jan 2002 12:50:18 GMT
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K3 wrote:
>  -- and I don't even believe in poking
> holes in them.

No pokey?  I didn't either until I had one explode in the oven. Very messy,
so I pokey all the time.

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From: Peter Aitken 
Date: Sun, 06 Jan 2002 00:17:06 GMT
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Quasinerd wrote:
> I bought some russets.  What is a good way to cook
> them?

Do not boil. They are great for baked potatoes and for fried.

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From: penmart01[at]aol.como (Sheldon)
Date: 06 Jan 2002 06:17:13 GMT
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Quasinerd wrote:
>I have never cooked anything but idahos or red..
>I bought some russets.  

Idahos = Russets

>What is a good way to cook them?

With heat.

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From: stan[at]temple.edu
Date: 6 Jan 2002 03:02:53 GMT
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Quasinerd wrote:
> I have never cooked anything but idahos or red..
> I bought some russets.  What is a good way to cook
> them?

Cook them in the same way you would cook Idahos. Baked, mashed, home
fried, whatever. Russets are very versatile. 

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From: Alan Zelt 
Date: Sun, 06 Jan 2002 08:45:17 GMT
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Quasinerd wrote:
> I have never cooked anything but idahos or red..
> I bought some russets.  What is a good way to cook
> them?

Well, we like to think the russets in Washington are every bit as good,
and big. So, however you deal with the Idaho version, ditto for russets.

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From: barry_grau[at]yahoo.com (Barry Grau)
Date: 7 Jan 2002 11:08:29 -0800
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Quasinerd wrote:
> I have never cooked anything but idahos or red..
> I bought some russets.  What is a good way to cook
> them?

'Bout the same as Idahoes.

> Thanks!

-bwg

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From: mattscoco[at]hotmail.com (Tonya Simpson)
Date: Mon, 7 Jan 2002 19:16:52 -0500 (EST)
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scrub them, cube them, place in foil. sprinkle with seasoned salt and
pepper, drizzle with garlic butter wrap , bake  at 350, for 45 minutes.


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